Ottolenghi Lentils with Roasted Squash + Herby Citrus Cilantro Cod

Julie + Charlie

A perfect fall dish, the caramalized butternut squash and red onion complemented the tender, hearty lentils. The squash and lentils were mixed with fresh parsely, mint, lemon zest, juice, and olive oil and topped with toasted pumpkin seeds and lots of goat cheese. Rich and filling but not overly heavy, this is a great vegetarian meal for a cozy night.

Garlic, cumin, cardamom, and paprika were sauteed until soft and fragrant then combined with fresh cilantro. The cod was coated in salt and olive oil then piled high with the herb mix and lemon slices before being roasted at 450 degrees until cooked through. This dish is light with a subtle punch of flavor. It was complimented well by the substantial side dish.